Oven Roasted Peppers with Low Fat Cream Cheese, Sauteed Corn & Beans

I saw a variation of this in a magazine (Vegetarian Times) and adapted it to the ingredients I had readily available at home. This is a masterpiece, looks as gourmet as it tastes. An easy peasy recipe that takes probably 30 from start to finish - so go ahead and give it a try - I promise you that this has got the "WOW" factor writ large over it.

Ingredients 

4-5 peppers - Red, Orange or Yellow(serves 4-5 guests assuming each consume 2)

1 pack of frozen corn 

1 can of black beans

4 -5 triangles of any flavored laughing cow cream cheese (35 calories per triangle) (sub with creamy goat cheese, feta or fresh mozzarella

Herbs of choice - I used thyme from my garden - but if you favor other flavors, go for it

Garlic flakes & brown sesame seeds for topping

Freshly grated Parmesan cheese for topping

Olive oil spray +1 tsp for sauteeing the corn and black beans

Sea Salt

Fresh ground black pepper (optional)

Other spicing agents of your choice (optional - I used  tsp of spicy sesame powder)

Preparation

Heat oven to 400 degrees F

Thaw the corn

Wash the beans

Sautee with spice and salt and 1 tsp of olive oil

Cut the peppers right down the middle making two perfect cups -

NOTE - you can either lop off the stems or keep the stem on 

Remove the seeds

Spray the inside of the pepper with olive oil, grate some sea salt and pepper

Cut or pinch out small amounts of the cheese into the pepper

Add the cooked corn/bean mix

Sprinkle some garlic flakes and sesame seeds on the top

Grate the fresh parmesan cheese over them 

Bake for 15-18 minutes

Note: Before placing on the baking pan, spray the pan - I added some salt and some chili flakes - These do not really coat the peppers, but they do absorb a mild but perfect flavor from them

Remove from oven. 

Decorate with fresh thyme leaves and serve hot.

Bon appetit!